Wow guests with a delicious one-pot meal

(NC) Looking for the perfect recipe for entertaining? This delicious chicken and shrimp paella recipe from Chef Mike Ward is a flavourful dish for any occasion.

Chicken and Shrimp Paella
Prep time: 40 minutes
Cook time: 25 minutes
Serves: 4


  • 8 bone-in, skinless chicken thighs
  • 8 bone-in, skinless chicken drumsticks
  • 1 pound (450 g) peeled and deveined frozen medium shrimp, thawed
  • 4 tbsp (60 mL) olive oil
  • Coarse salt and ground pepper
  • 2 links (115 g/4 oz) precooked Spanish chorizo, chopped
  • 4 garlic cloves, minced
  • 2 red bell peppers (ribs and seeds removed), thinly sliced
  • 1 onion, chopped
  • 2 cups Arborio rice
  • 2 boxes (591 mL) frozen peas
  • 2 cans (29 oz/858mL) diced tomatoes, in juice
  • 2 cans (29 oz/858mL) reduced-sodium chicken broth


  1. Season chicken with salt and pepper. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium-high.
  2. Working in batches, cook chicken (do not crowd pot) until browned for about 7 to 8 minutes, turning once. Transfer to a plate and set aside. Reserve pot.
  3. Place bell pepper, chorizo, onion, garlic and tomatoes (with their juice) in pot. Season with salt and pepper. Cook, stirring occasionally, until liquid has evaporated; about 4 to 6 minutes.
  4. Add rice, stirring until translucent around edges; about 1 to 2 minutes.
  5. Add broth and chicken, bring to a boil.
  6. Reduce to a simmer, cover, and cook until rice begins to soften; about 10 minutes.
  7. Add peas and shrimp, submerging them in liquid. Cover and cook until shrimp are opaque throughout; about 4 to 6 minutes.